1 cup Chelsea Caster Sugar (225g)
60g Tararua Butter
1 Tbsp water
1/3 cup Chelsea Golden Syrup (120g)
1/2 tsp Edmonds Baking Soda
1/4 tsp salt
1 cup roasted, unsalted peanuts (160g)
1/2 cup roasted, unsalted cashews (80g)
1/4 cup roasted, salted macadamias (40g)
200g milk chocolate, roughly chopped
Flaky sea salt (optional)

Line a large baking tray with baking paper.

Place Chelsea Caster Sugar, Tararua Butter and water in a large heavy-based saucepan. Cook on medium heat until butter melts.
 
Add Chelsea Golden Syrup and cook, stirring constantly. The mixture should come to a gentle boil. Continue to stir and boil gently until the mixture reaches the hard crack stage (150ºC). This takes around 15-20 minutes.
 
Test for the hard crack stage by using a candy thermometer or by dropping a little of the mixture into a glass of cold water. If ready, the mixture will form brittle strands in the water that will crack when you try to bend them.
 
Remove mixture from heat and quickly stir in Edmonds Baking Soda and salt. Mix in the nuts, then spread mixture out onto the baking tray. Do this quickly, before the toffee sets! Leave to cool completely. 

Place chocolate in a microwave-safe bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled brittle and sprinkle with a little sea salt. Refrigerate to set, then break or cut into shards.

The combination of nuts can easily be adjusted to suit your preferences. Almonds are a great addition, or you can use all peanuts.

Brittle keeps well for at least a couple of weeks. Store in an airtight container in a cool place.